2 
American Agriculturist, July 5, 192‘ 
Drinks That Tinkle 
An A. A. Wednesday Evening Radio Talk Broadcast From WEAF 
D RINKS that tinkle— any drink that doesn’t 
is not very appetizing these hot mid¬ 
summer days. I have been going over 
my collection of recipes for home-made 
beverages and it surprised me to find how long 
the list was. I must confess that many of them 
made my mouth water, and I hope that just 
listening to the recipes will cool you off. 
First, I want to speak of the two most obvious 
drinks—obvious, but few of us get enough of 
either. The first is water, the most refreshing 
drink there is. You can’t have too much of it, 
though many people think that drinking it to 
excess at meals is bad. If you drink between 
mouthfuls, however, and don’t use it just to 
wash down half-masticated food, it will do no 
harm. But be sure to drink more 
between meals than you do at 
meals. Keep a jar in the ice to 
cool, but don’t swallow down quan¬ 
tities of real ice water, because too 
intense cold will only make you 
hotter. Stick to well chilled water 
rather than water with ice in it. 
Now as for milk—of course there 
have been many radio talks and 
articles on the subject of milk as 
a beverage and as a food, so I won’t 
go into any great detail about its 
value. Just remember, though, 
that it is the one thing you can 
drink that is also actually a food, 
and that instead of ordering sweet 
syrupy drinks which contain noth¬ 
ing but water, glucose and flavor¬ 
ing, you can cool off just as well by 
drinking a glass of cold milk, usu¬ 
ally at less cost and always with 
more benefit to yourself. 
“We get tired of milk,” people 
sometimes tell me. Well, I suppose 
a person could get tired of any¬ 
thing, even nectar and ambrosia. 
But there are many simple ways 
to vary the taste. Several families 
I know keep a small stock of flavors 
on hand in the kitchen and “mix 
the drinks” just as a soda fountain 
clerk does when you order a fla¬ 
vored milk shake at the counter. 
To supply enough for the family, 
beat two or three eggs in a bowl. 
Flavor with sugar, maple syrup, 
molasses, vanilla, chocolate or 
bottled fruit juice, add the milk 
and beat again with the egg beater. 
If it goes with the flavoring, 
sprinkle a little nutmeg on the milk 
when it is poured into each glass, 
and serve immediately! If you add 
a couple of straws you will find the 
children even more entranced with 
the home-made milk shake. 
Iced tea, coffee and chocolate 
By GABRIELLE ELLIOT 
Household Editor, American Agriculturist 
one fourth cupful of rich milk, one fourth cupful 
of cream. Allow the boiling water to drip through 
the coffee either in a percolator or in a drip coffee¬ 
pot, scald the milk and cream and add to the 
hot coffee. 
Russian Tea. —To one pint of tea infusion add 
one pint of lemonade. Ice and serve. 
Coffee, Egg and Milk. —Two eggs, 134 teaspoons 
instantaneous coffee, 234 tablespoons sugar, few 
grains salt, three cups milk. Beat the eggs until 
light; add the other ingredients, and strain into 
glasses. Serve very cold. (This recipe fills four 
tumblers.) 
TVS Be em telling, 
HIM HOW ALL OUR 
PRESIDENTS HAD 
TO WORK WHE.NT 
THEY WERE 
LITTLE 
WHY SURE.LOO* 
AT GEORGE 
WASHINGTON 
ANDABRftHAM 
LINCOLN 
HJULIIJT 1 D—r 
i mm 
f/^¥ 
Copyrighted 1924 by the New York Tribune, Inc. 
ANOTHER CANDIDATE DEFINITELY ELIMINATED FROM THE 
PRESIDENTIAL RACE 
Darling in the New York Tribune , 
are standbys in most American homes. So is good 
old-fashioned lemonade, made with an allowance 
of one lemon to each large glass, or three to four 
ordinary water tumblers. In sweetening any of 
these iced drinks, always dissolve the sugar in a 
little hot water to make a thick, intensely sweet 
syrup. I’m sure most of you have tasted and had 
to gulp down sour lemonade or bitter iced tea, seeing 
all the time a white layer of undissolved sugar on the 
bottom of the glass. No matter how you stir it up, 
it simply will not melt and sweeten the drink. 
A Few “Fancy” Concoctions 
Now for a few “fancy” concoctions, particularly 
good for company but worth trying on your 
family too. Remember that they like tinkling, 
tempting, icy drinks just as well as your neighbors 
and that home-made ones are always more de¬ 
licious than anything in a bottle. 
For instance I suggest: 
Ice Cream Coffee. —Four tablespoonfuls of 
finely ground coffee, one pint of boiling water, 
Grape Eggnog. —One egg, one teaspoon pow¬ 
dered sugar, yi> CU P grape juice, 34 cup milk, 
nutmeg. Beat egg until very light, add grape 
juice and sugar, and beat again, add milk, beat 
well, pour into glass, and dust with nutmeg. 
Grape Nectar. —One pint of grape juice, two of 
lemon, one of orange, one small cupful of sugar, 
one pint of water, a pinch of nutmeg and a few 
sprigs of mint. Bruise the mint leaves and add to 
the grape juice, lemon, orange, sugar, water and 
nutmeg. Let stand for one hour or two for the 
flavors to blend. Strain and serve in tall glasses 
with a quantity of crushed ice. 
Pineapple Lemonade. —Make a syrup by boiling 
one pint of water, and one cupful of sugar for ten 
minutes. Add the juice of three lemons, and one 
chopped pineapple. Cool, strain, and add one 
quart of ice water. 
Combine the two and add the juice of four lemons, 
and half a cupful of currant juice. Pour in a 
pitcher with a quantity of cracked ice and add one 
pint of charged water. In the mouth of the 
pitcher put a bunch of fresh mint which has been 
lightly dipped in the beaten white of an egg and 
then in powdered sugar. 
Plum Amber. —Whip to a froth a half glass of 
plum jelly and mix slowly with one cupful of 
boiling water. Strain and when cool add a bit 
of nutmeg and one quart of loganberry juice. 
This may be garnished with the stiffly 
beaten white of an egg, which makes a pleasing 
color contrast. 
Cold Chocolate. —To make the chocolate syrup, 
mix half a cupful of chocolate or cocoa, with tw i 
cupfuls of sugar, then add grad¬ 
ually one cupful of boiling water 
and cook in the upper part of a 
double boiler for ten minutes. 
Place the syrup in a small glass j; r 
and keep in the refrigerator. To 
serve, place a little cracked ice in a 
glass, add two tablespoonfuls of 
chocolate, one cupful of cold milk, 
little cream. 
Raisin Lemonade. — Chop one 
pound of seeded raisins; put into a 
stone jar with the thin-shaved rind 
of three lemons, the juice of the 
lemons, one pound of sugar, and 
four quarts of boiling water. Cover 
close, and let stand in a cool place 
for a week, stirring twice every 
day. Strain and bottle, keep in 
the ice until it is used. 
Honey Lemonade. —To one quart 
of lemonade add one cupful of 
strained pineapple juice and one 
cupful of strawberry or red rasp¬ 
berry juice. Add four tablespoon¬ 
fuls of strained honey and a few 
drops of vanilla. Serve ice cold. 
Fora summer porch party, fruit 
punch is a standby. It can be made 
a dozen ways, depending on the 
fruit you have on hand, but this 
is a pleasant variation of it and will 
serve a porchful: 
Fruit Punch. —Three cupfuls of 
sugar, two cupfuls of water, juice 
of nine lemons and five oranges,, 
one cupful of cherries, one cupful 
of shredded pineapple, one glass of 
currant juice, one cupful of rasp¬ 
berry juice. Combine the sugar 
and water and stir until the sugar 
is dissolved, then boil for ten min¬ 
utes with the'rinds of one lemon 
and one orange. Strain and while 
hot add the currant jelly or juice. 
Set on ice and when ready to serve 
add the fruit juice and fruit. Pour 
into punch bowl and add crushed 
ice and charged water to dilute. A bottle of 
Many families make their own grape juice 
and it is so rich and satisfactory that I can 
heartily recommend it. The process is simple. 
Grape Juice. —Pick over and wash grapes, 
barely cover with water, and cook until soft. 
Mint Drink. —Pour one cupful of boiling water drain through cheesecloth, and to each quart of 
over five or six sprigs of mint and let stand ten juice add one cup each of water and sugar; bring 
minutes. Boil together, one cupful of sugar and to boiling point, skim, bottle, and cork tightly, 
one cupful of water until it forms a thick syrup. When cold, dip corks into melted parafin. 
grape juice adds color and flavor. 
Ginger ale punch is always popular: 
Ginger Ale Punch.— Three quarters cup mint 
leaves, one cup boiling water, 134 cups sugar, two 
pints ginger ale, juice of three lemons, one pint 
grape juice. Pour boiling water over mint leaves, 
sugar and grated rind of one lemon, and let 
stand until cool; strain into a punch bowl con¬ 
taining ice, add ginger ale, grape juice, and 
strained lemon juice; garnish with sprigs of mint. 
A Real “Farm-Grown” Drink 
! 
